Bread Pudding With Chantilly Cream
"From chefpaul.com - another New Orleans classic. Don't skip the Chantilly Cream..........it's awesome. Times do not include about 45 minutes of 'wait' time."
Original is 8 servings
Ingredients
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- FOR CHANTILLY CREAM
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Nutritional
- Serving Size: 1 (195.8 g)
- Calories 495.7
- Total Fat - 19.8 g
- Saturated Fat - 7.7 g
- Cholesterol - 112.7 mg
- Sodium - 282.8 mg
- Total Carbohydrate - 71.9 g
- Dietary Fiber - 2.3 g
- Sugars - 53.3 g
- Protein - 9.2 g
- Calcium - 181.9 mg
- Iron - 2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy, about 3 minutes (or with a metal whisk for about 6 minutes).
Step 2
Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
Step 3
Beat in the milk, then stir in the raisins and pecans.
Step 4
Place the bread cubes in a greased loaf pan.
Step 5
Pour the egg mixture over them and toss until the bread is soaked.
Step 6
Let sit until you see only a narrow bead of liquid around the pan’s edges, about 45 minutes, patting the bread down into the liquid occasionally.
Step 7
Place in a preheated 350F oven.
Step 8
Immediately lower the heat to 300F and bake 40 minutes.
Step 9
Increase oven temperature to 425F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
Step 10
To serve, spoon in ½ cup hot bread pudding and top with ¼ cup Chantilly Cream.
Step 11
Chantilly Cream:
Step 12
Makes about 2 cups
Step 13
Refrigerate a medium-size bowl and beaters until very cold.
Step 14
Combine cream vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute.
Step 15
Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
Step 16
Do not overbeat. Over beating will make the cream grainy.
Tips
No special items needed.
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